Homer
Editor’s Pick

After a stint as head chef at Sitka and Spruce, Logan Cox opened a restaurant on Beacon Hill that’s ostensibly just a casual neighborhood spot, yet puts out some of the most vivid flavors in the city right now. The rugged ease of dishes large and small belies the deliberate hours of stewing, grinding, and roasting that transform something as humble as meatballs into a kefte-inspired monument amid a pool of sauce—tomato and fried fruits, cinnamon and yogurt whey, reduced for hours into something so rich it’s more syrup than sauce. Homer dedicates a menu section to things one might spread on saucer-size pitas, which arrive at the table almost too hot to touch, soft interior still puffed up with hot air from the dome oven in the corner of the open kitchen. Brace yourself for a wait, but that’s what the Lambrusco spritzes are for.